Gluten Free Potato Cakes

Potato cakes are the last word in frugality. Any dish that takes leftover mash and transforms it into a different meal entirely – with the help of only a handful of extra ingredients – deserves a great deal of praise indeed. Of course, you may wish to serve your Gluten Free Potato Cakes with a little something else – smoked mackerel is a particular favourite – but they are just as satisfying with a side salad or slaw.

As you might have guessed, making a potato cake gluten-free requires very little effort. However, by replacing plain flour with gram flour you enhance not only the health benefits of these humble “cakes”, but also their flavour. Gram flour is, after all, rather more delicious than its gluten-riddled counterpart.

It’s worth pointing out that day-old potato is key to success when making potato cakes. Using refrigerated potato promotes a firm consistency, which is less likely to disintegrate during the cooking process. When frying your cakes it is also important to use a medium heat and a great deal of patience. Wait to turn them until you are sure they are properly browned – they only need one turn. If you neglect to follow this advice the pleasant, cheesy outer layer of golden potato may be rather unattractively disturbed.

Other than that, potato cakes are just about the simplest creations it is possible to embark upon. Of course, you may flavour them however you wish, but be careful to follow the basic method and all will be well!

Gluten Free Potato Cakes

Makes 6-8

Ingredients:

• 500g day-old mashed potato

• 50g parmesan cheese, grated (omit if vegetarian)

• 1 tbsp cream cheese

• A small bunch of parsley or chives, finely chopped

• 1 clove of garlic, finely chopped

• 5-6 spring onions, finely sliced

• 40ml milk

• 1-2 tbsp gram flour, just enough to bind the ingredients

• Salt and pepper, a generous pinch

• Oil for frying

Method:

1. Take your cold mash and place it in a large mixing bowl along with the rest of the ingredients – add the gram flour last so its quantity can be easily judged. Mix the ingredients together thoroughly before shaping into “cakes”. Place the cakes in the fridge for 30-40 minutes.

2. Once your cakes are set firm heat a generous layer of oil in a thick-based pan. Fry the cakes until golden on each side, be careful when turning. Serve alongside a salad or slaw.

Cost: Probably the most expensive ingredient here is the parmesan cheese, which can actually be omitted if required. Assuming you’ll be including the cheese, these Gluten Free Potato Cakes should set you back no more than £1.60!

Cakes and fritters are a weakness of mine, but only because I love to pan fry them in excess amounts of butter. “What should we have for dinner? Do we have leftovers?” “Put them in patty form and fry them up, stat!”

I’m always looking for ways to enjoy potatoes more, and this looks to be it. Plus smoked mackerel? Yum.

These sound amazing. Thanks for the note about using day-old potatoes — good to know. Ukrainians use leftover mashed potatoes to make “pyrizhky,” which is a similar dough that gets stuffed with cabbage/meat/some kind of filling and then fried.